This Rhubarb Peach Jam is a great way to use up rhubarb from the garden! The peach-rhubarb combo is fantastic together.
It is entirely possible that I am going crazy. First let me say that I love working from home because I love the extra time I get with my boys. There isn’t anywhere I’d rather they be than with me. HOWEVER. The brotherly strife that I’ve witnessed in the past week has put my head in an unstoppable spinning motion. The moment I publish this post, we are getting the heck out of this house for the sake of brotherly peace and motherly sanity.
An alternate title for this jam would be: Number 1 Jam. Because that is what Elijah keeps calling it. “Mom, I’ll have toast, please, and can you put your Number 1 Jam on it?” The other day I found a spoon sticking out of the jam jar in the fridge and I don’t think I need to tell you what that means.
I absolutely love the rhubarb-peach marriage in this jam and I was so happy to use up the last of the rhubarb from my yard for this delicious recipe. It is one of the favorite jams I’ve ever made and I love jam. Almost as much as I love having my boys by my side.
Enjoy the recipe! We’re off to the MOA!
Rhubarb Peach Jam
- 4 cups rhubarb cut into 1/2-inch pieces (~10 medium stalks)
- 4 peaches peeled, pitted and chopped
- 4 cups sugar
- Juice from 1 lemon
- Combine all ingredients in a large saucepan. Mix well and let sit for 1 hour.
- Place pan on stovetop and turn heat to medium-high. Bring to a boil. Reduce to medium-low and simmer for 10-15 minutes, or until jam sticks to the back of a spoon.
- Let cool and transfer to mason jars. Seal tightly and store in the fridge for 4-6 weeks or freeze for up to 6 months.